Monday, December 29, 2008

Ribeye, Mushrooms, Veal Stock

Ribeye (Millgate Farm) cooked sous vide for 1.5 hrs at 56 c. Inspired by this one. I used a roaster for the water bath. Despite this post I had no intention of trying this, but a roaster was on sale for $28, and, well, I figured I'd save the receipt and what the hell. It worked well, even w/o a PID. When done in the bath I seared it in canola oil in a very hot skillet.

Mushrooms and sauce inspired by this, kind of hilarious, thread. I used red wine instead of white.

A pretty cool learning experience.